Everything you need to know about food allergies

Guests with food allergies? It's no longer a rarity. Two to three percent of Belgians are allergic to nuts, eggs, fish... In children, this number can go up to six to eight percent. But don't panic: if you know what to do, everyone can feel welcome in your establishment.

What is a food allergy?

Someone with a food allergy reacts unusually to a harmless food substance. It's a response from your immune system, which sees the substance as an invader and wants to get rid of it as quickly as possible. Symptoms typically occur an hour or two after eating and can include difficulty swallowing, shortness of breath, a swollen throat, skin rashes, dizziness, and more. An allergic reaction can be fatal, which is why it's crucial to inform your guests thoroughly about all allergens.

The fourteen substances that can cause an allergy (or intolerance) are:

1. Cereals containing gluten (wheat, rye, barley...) 🌾

2. Crustaceans 🦞

3. Eggs 🥚

4. Fish 🐟

5. Peanuts 🥜

6. Soy 

7. Milk 🥛

8. Nuts (almonds, walnuts, hazelnuts...) 🌰

9. Celery 🥬

10. Mustard

11. Sesame seeds

12. Mollusks

13. Lupine 🫘

14. Sulfur dioxide or sulfites

What should you do?

Since 2014, as a restaurant owner, you are obligated to inform your guests about the (possible) presence of allergens in dishes. This can be done orally, but it's not always convenient, especially during busy times or with an extensive menu. Who can remember all of that?

On the other hand, a digital menu with a feature that supports all allergens is clear and much safer. This ensures that you don't overlook anything, and your guests can check in advance which dishes they can or cannot choose, allowing them to enjoy a delicious meal worry-free.

Want to learn more about the digital menu and allergen features? Unipage is here to help! Contact us, and we'll assist you within 24 hours.

And what about potential cross-contamination?

Don't forget that even the slightest contact can trigger a severe allergic reaction. That's why it's crucial to prevent cross-contamination in the kitchen. Have you just prepared prawns? Then use a new pan to cook a piece of trout. If there is still a risk of cross-contamination, you can always warn your guests that peanuts or wheat are used in the kitchen. Of course, it's impossible to do this for all fourteen allergens. Therefore, always conduct a risk analysis to determine if a warning is necessary.